The main problems of meat products thermal treatment have been considered and analysed in the paper. Analysis of the existing research papers suggests that the main attention is devoted to the influence of temperature value and time of processing on the physical, chemical, microbiological and organoleptic indicators of the product. The influence on the protein and fat components of raw meat has been described as well as the changes in the meat product structure under the influence of temperature have been pointed out. The important impact of thermal treatment on the changes in proteins at heating, including solubility and hydration of the proteins, has been examined. The paper analyses the microbiota screening before and after thermal treatment. Special attention was paid to the impact of temperature on microbiota as it is an important indicator of a meat product safety. Methods and purpose of thermal treatments as well as the advantages and drawbacks of each method were considered. Formation of tastiness properties of the product depending on the methods and thermal cycling was emphasized. Submitted is the analysis of the factors that influence the product mass losses under the impact of high temperature. The dependence conditions of a meat product quality on the thermal cycle were also analysed. Attention is paid to alternative methods of thermal heating as well as their influence on ready product quality and safety. Substantial contribution of Odesa National Academy of Food Technologies to solving problems of the conventional thermal treatment of meat products was shown, same as a possibility of bringing a product to cooking readiness without application of high temperature. The main content of the paper includes analysis of the methods and thermal treatment cycles existing in the world and proves importance of the temperature control and cooking time which influence safety, quality and yield of the product.
Розроблено режими пост-пастеризації цільном'язових делікатесних м'ясних продуктів, які дозволяють істотно подовжити термін зберігання без змін органолептичних показників виробу. Досліджено вплив короткочасного термічного оброблення готового упакованого під вакуум делікатесного м'ясного продукту на мікробіологічні, фізико-хімічні та органолептичні показники. На основі моделювання температури і тривалості оброблення розроблені раціональні режими пост-пастеризації, які максимально збільшують термін придатності зберігаючи високу якість продукту. Отримано залежності впливу пост-пастеризації на мікробіологічні характеристики та доведено, що розроблені режими ефективно пригнічують поверхневу мікробіоту. Дослідження по визначенню раціональних режимів пост-пастеризації проводили у діапазоні температур 75-90 °С та тривалості 1-4 хв. Використання пост-пастеризації протягом 1-2 хв. при температурі 90 °С, а також протягом 3 хв. при температурі 75-85 °С викликає зменшення кількості бактеріального забруднення, але термін придатності продукту не збільшується. Оброблення при 90 °С протягом 4 хв. суттєво зменшує кількість мікроорганізмів, подовжую термін придатності, але спостерігаються зміни зовнішнього вигляду продукту. Визначено, що раціональними режимами пост-пастеризації є температура 90 °С та тривалість 3 хв. Представлено дослідження бактеріологічних ефектів, які досягненні використанням пост-пастеризації при даних режимах. Проведено дослідження впливу режимів пост-пастеризації на ключові показники якості готового продукту. Встановлено, що наведений спосіб температурного оброблення не викликає синерезису вільної вологи, що має важливе значення для вакуумної упаковким'ясних продуктів. Враховуючи, що рН впливає на ріст мікробіоти, проведено дослідження концентрації водневих іонів безпосередньо після пост-пастеризації та в процесі зберігання. Доведено, що використання розроблених режимів пост-пастеризації дає можливість подовжити термін придатності цільном'язових делікатесних м'ясних виробів у вакуумній упаковці на 10 діб Ключові слова: пост-пастеризація, термічне оброблення, мікробіота, делікатесні м'ясні продукти, термін зберігання
The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers. The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature. The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product. The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted. It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics. Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.
The poultry production is growing rapidly every year. Having a rapid pace of development and reproduction, and greater affordability, the poultry products are in high demand from the population. In this regard, the industry is in demand for deep processing of poultry meat, which is not only economically feasible, but also makes it possible to expand the scope of use of this product. The complex morphological structure of the poultry complicates its use as the main raw material for meat products, and poultry meat is mainly sold in the form of natural semi-finished products with a limited shelf life. It is possible to expand the range of poultry products through the production of canned food. A new technology for the production of pasteurized canned poultry meat was developed at the Department of Meat, Fish and Seafood Technology of the Odessa National Academy of Food Technologies. This technology involves hydrothermal treatment of the raw materials, hot boning, mixing of components of the formulation and pasteurization. This article reveals the issue of the first stage of production, namely the establishment of rational meat hydrothermal treatment conditions. The problem of choosing the heat treatment conditions is extremely important, because depending on the process conditions and the final heating temperature, the transformation of the components and the properties of the finished products differ significantly. The paper studies the effect of temperature in the range from 65 to 95°C in 5°C increment on the rate and degree of cooking of collagen, the formation of the required structure of the product (hydrogel base filled with individual muscle fibers), hardness and tenderness of meat. It is established that the optimal processing temperature of poultry meat is 65°C. The meat processed at this temperature had the highest degree of collagen cooking, the highest viscosity of the broth, the lowest shear stress, and the best organoleptic characteristics.
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